The recipes I post are all tried and true! I have recently become over-the-top, obsessed with cooking…which is saying a lot coming from my gourmet Kraft macaroni and cheese days. Ninety-nine percent of the recipe credit is due to The Pioneer Woman. She is actually the one to blame for my cooking compulsion. Believe me people, try her recipes and your world as you know it will be forever changed.

Another thing that you will notice is that yes, I do have a passion for working out and staying fit. I also belive in butter. Some of the recipes I post will be healthy, while others, well…you shouod probably just stick the fork in your mouth and enjoy the matrimony of flavor.

But hey, this is what works for me and families lifestyle. Afterall…”all is Fair in love and war.”



 Lemon Ricotta Pancakes with Raspberry Butter

My first experience with Lemon-Ricotta Pancakes was in NYC with Nana and Grandpa Cercy. I forget the name of the restaurant we went to, but I will never forget how good they were. So good they inspired me to make my own.

-1 Cup of Ricotta cheese
– 1 cup of 1% milk (or 2%, or whole if your into that)
-3 eggs, separated
-1/4 cup of sugar
-1 1/2 cups of cake flour
-1 tbs baking powder
-1/4 tsp salt
-Zest and juice of one lemon
Whisk together the ricotta, milk, egg YOLKS, and sugar in a large bowl until smooth. Squeeze the heck outta that lemon, then add the zest to the mixture and whisk into ricotta mixture. Add the flour, baking powder and 1/8 tsp of the salt into the mixture and stir with a wooden spoon until just combined.
In another bowl, beat the egg whites until frothy. Add the remaining 1/8tsp of salt and continue beating until soft peaks form. Using 1/3 of the mixture at a time, gently fold the egg whites into the ricotta mixture.
Pour 1/3 cup of the mixture onto a preheated griddle for each pancake. Cook about 1-2 minutes per side (the tops should start to bubble and the bottoms will be golden underneath. Flip the pancakes and cook for another minute or so.



Buffalo Chili (sorry the pic isn’t that great)

One of my favorite go-to recipes on a cold day 🙂

-1 lb. buffalo meat
-1 large onion
-1 green pepper
-1 yellow pepper
zucchini, squash, carrots, celery or any left over veggies you wanna use…because trust me, you will WANT to use them!
-1 large can of kidney, chili, and pinto beans
-1 large can of tomato sauce
-1 1/2 tsp. salt
-1 tbs ground cumin
-dash of paprika
-dash of pepper
-3 whole cloves
-1 bay leaf
-1-2 tbs chili powder
Brown buffalo meat, onion and peppers in 1 tsp of oil in a large sauce pan over medium-high heat.  Drain the icky grease (there won’t be much but still, *barf*). Add the tomato sauce and stir it around.  Pour your beans into a strainer and rinse off all the bean-goo under cool water. Dump those suckers into a large chili pot. Add your meat and peppers…and don’t forget your veggies 🙂 Add remaining spices. Give it a stir. Let it simmer for at least 2 hours. Add water if needed.
Serve with cheddar cheese, scallions, sour cream and your choice of fritos or tortilla chips!


French Onion Soup and Grilled Caesar Salad



This was heavenly! For the French Onion soup, I used the Pioneer Woman’s recipe found here. Caramelized onions never tasted so goooood!!!!

The Grilled Caesar Salad comes from the best cook I know…my Aunt Patty. This is delicious and the two paired oh so perfectly!

Caesar Dressing:
1-clove garlic crushed 
1-Heaping tbs Dijon mustard
1-Lemon – juiced
1- Tsp Worth shire sauce
Salt & pepper to taste
1- Tsp-balsamic vinegar
About ¼ cup olive oil drizzled in while whisking
Wash & dry a head of Romaine lettuce ( as many as you need for ½ per person) do not core and cut in half, drizzle with olive oil, salt & pepper. Place on hot grill cut side down for about 5 minutes or until grilled. Drizzle with dressing and shaved parmesan cheese before serving.


Lemon Garlic Shrimp  

I got this recipe here courtesy of the Pioneer Woman 🙂

…I also broiled some bite size pieces of bread so we could dunk them in the left over spicy, garlic deliciousness!


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